Hawaiian Huli Huli Chicken

User Reviews

4.9

33 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    50 mins

  • Servings

    5 servings

  • Calories

    414 kcal

  • Course

    Main Course

  • Cuisine

    Hawaiian

Hawaiian Huli Huli Chicken

This Hawaiian Huli Huli Chicken features juicy, tender chicken, caramelized pineapples, and a sweet and tangy Hawaiian-inspired sauce. Serve this up with rice and chopped green onions for the perfect, island inspired meal!

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Ingredients

Servings
  • ½ cup pineapple juice
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic 
  • ½ tbsp minced ginger
  • 2 tsp rice vinegar
  • 2 tsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp red pepper flakes
  • 2 lb skinless, boneless chicken thighs
  • 1 small pineapple
  • sliced green onions for serving
  • white rice for serving
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Instructions

  1. In a large, non reactive bowl, whisk together the pineapple juice, brown sugar, ketchup, soy sauce, garlic, ginger, rice vinegar, sriracha, sesame oil, and red pepper flakes. Add the chicken thighs and leave to marinate in the fridge for at least 2 hours, but preferable overnight.

To Grill the Chicken

  1. Prepare the grill for cooking over an indirect heat. Grill the pineapple rings until they have taken on a bit of caramelization. This should take a few minutes on each side. Set aside around the outside of the grilling area to keep warm.
  2. Add the chicken, working in batches and basting with the remaining marinade often until the chicken is cooked through and is coated in a sticky glaze. Each piece should take about 15 minutes.
  3. Serve the chicken and pineapple with white rice and sliced green onions.

To Cook the Chicken on an Indoor Griddle

  1. Heat a large lined skillet or griddle pan over a medium high heat. Cook the pineapple rings until they have taken on a nice bit of caramelization, this should take a few minutes on each side. Transfer to a warm place to keep warm.
  2. Add the chicken, working in batches and basting with the remaining marinade often until the chicken is cooked through and is coated in a sticky glaze. Each piece should take about 15 minutes.
  3. Serve the chicken and pineapple with white rice and sliced green onions.

Notes

  • Use bottled pineapple juice from a carton, rather than fresh.
  • If you make the marinade in a reactive metal bowl the pineapple juice will cause your chicken to take on a slightly metallic taste.
  • Use bottled pineapple juice from a carton, rather than fresh.
  • If you make the marinade in a reactive metal bowl the pineapple juice will cause your chicken to take on a slightly metallic taste.
  • Nutrition information does not include white rice. 

Nutrition Information

Show Details
Calories 414kcal (21%) Carbohydrates 42g (14%) Protein 37g (74%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 172mg (57%) Sodium 727mg (30%) Potassium 756mg (22%) Fiber 3g (12%) Sugar 34g (68%) Vitamin A 333IU (7%) Vitamin C 91mg (101%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 414 kcal

% Daily Value*

Calories 414kcal 21%
Carbohydrates 42g 14%
Protein 37g 74%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 172mg 57%
Sodium 727mg 30%
Potassium 756mg 16%
Fiber 3g 12%
Sugar 34g 68%
Vitamin A 333IU 7%
Vitamin C 91mg 101%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.9

33 reviews
Excellent

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